Ingredients
1½cupsall-purpose flour
½tspbaking powder
½tspbaking soda
¼tspsalt
¾cupsbananas,very ripe, about 2 large bananas, mashed
1tsplemon juice
6tbspunsalted butter,softened
1cupgranulated sugar
1large egg
1tspvanilla extract
½cuplow-fat buttermilk
2bananas,sliced
2boxesinstant vanilla pudding mix
2cupsheavy whipping cream
1cupwhole milk
1tspvanilla extract
Preparation
Preheat the oven to 325 degrees F.
In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, mix the mashed bananas with lemon juice. Set aside.
In a large bowl, using an electric mixer, cream together the butter and sugar for 3 to 4 minutes until light and fluffy.
Mix in the egg and vanilla.
Add the mashed bananas, then stir until combined.
Mix in the flour mixture alternating with the buttermilk.
Pour ¼ cup of the mixture into the greased muffin cups or paper muffin cups.
Bake for 22 to 24 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
Remove from the oven, then let them cool in the muffin pan for 5 minutes.
Remove the cupcakes from the muffin pan, then let cool for 30 minutes on a wire cooling rack.
In a medium mixing bowl, whisk together the pudding mix, whipping cream, milk, and vanilla extract for about 2 minutes until very thick.
Refrigerate mixture for about 30 minutes until fully set. Stir once more to remove clumps.
Pipe the vanilla pastry cream on top of the cupcakes.
Place banana slices on top, serve, and enjoy!
